Ingredients
Units
Scale
Fresh Tomato Salsa:
- 2 pints of grape tomatoes
- 3 - 4 fresh scallions
- 3 cloves of garlic
- 1/2 bunch of Italian parsley
- 2 tsp. capers
- 1/2 tsp. red pepper flakes
- 1/2 tsp. ground black pepper
- 3 tbs. grated Parmesan cheese
- 3 - 4 tbs. olive oil
For the Crostini:
- 1 loaf of Italian or French bread - sliced thin
- Olive oil
- Grated Parmesan or Romano cheese
- 1 pint of clams with their juice
- 3 cloves of garlic - chopped
- 1/2 bunch of Italian parsley - chopped
- 1/2 tsp. red pepper flakes
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 2 tbs. olive oil
- 1 tbs. butter
- 2 tbs. fresh lemon juice
- Romano or Parmesan cheese for grating
- 1 lb. of fettuccini or your favorite spaghetti
Instructions
Fresh Tomato Salsa:
- Combine all of the ingredients for the salsa in a food processor and process to a desired consistency.
- If there is too much liquid in the salsa, place the mixture in a colander and drain the extra liquid.
- Place in a serving bowl and refrigerate until ready to serve.
For the Crostini:
- Preheat Oven 350 degrees F.
- Place bread slices on a baking sheet and brush with olive oil on each side and sprinkle grated cheese on each slice.
- Bake 8 – 10 minutes.
- Serve the crostini with the salsa.
- Prepare pasta as directed.
- Heat a large frying pan with the butter and olive oil. Add the garlic, red pepper flakes, salt and black pepper and sauté until fragrant.
- Add the clams with their juice and heat to gentle boil; reduce to a simmer and cook three to five minutes.
- Add the pasta to the pan along with a drizzle of olive oil and more red pepper flakes, black pepper, fresh parsley sprigs, grate cheese, lemon juice and toss.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
